Sticky Honey Barbecued Ribs

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READY IN: 25hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut pork into 2-rib portions.
  • Place the ribs in a large saucepan, cover with cold water; bring to the boil, simmer, uncovered for 10 minutes.
  • Drain well.
  • Combine the sauce, kecap manis, garlic, ginger and honey in a large dish.
  • Add the ribs to the marinade, cover and refrigerate for several hours or overnight, turning occasionally.
  • Meanwhile, peel the husks back from the corn, leaving them attached at the base; remove the silk, fold husks back over the corn.
  • Place the corn in a large bowl, add the milk and enough cold water to cover; refrigerate for several hours or overnight.
  • Drain the ribs from the marinade, reserve marinade.
  • Drain the corn.
  • Brush the kumara slices with the oil and barbecue the kumara and corn until tender.
  • Barbecue the ribs until browned on both sides and cooked through.
  • Transfer the marinade to a small saucepan, bring to the boil and boil, stirring occasionally, for about 5 minutes or until thickened.
  • Serve the ribs and sauce with the corn and kumara.
  • Marinated pork ribs suitable to freeze.
  • Not suitable to microwave.
  • COOK'S NOTE: Kecap manis is a thick sweet Indonesian soy sauce.
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